Teh tarik: frequently asked questions

Teh tarik is sweet, creamy and robust, with a strong black-tea flavour, a caramel note from the condensed milk and a light, frothy top.

“Tarik” means “pull” in Malay. The name comes from the way the tea is poured back and forth between two vessels from a height, which looks as if the tea is being pulled.

A strong black tea. Mamak stalls traditionally use fine tea dust, which brews quickly and intensely. At home, loose black tea or strong black tea bags work well.

Yes. It is made from black tea, so it contains caffeine. The amount depends on how much tea is used and how long it is brewed.

Yes. Use evaporated milk with sugar to make teh-C, or use a plant-based condensed milk for a dairy-free version.

Traditional teh tarik is not vegan because it uses condensed and evaporated milk. Plant-based condensed milk made from coconut or oats can be used instead.

Yes. Teh tarik ais is pulled as usual and then poured over ice.

Thai tea usually uses a spiced, often coloured tea blend and is typically served over ice. Teh tarik uses plain strong black tea with condensed milk, is pulled to create froth and is usually served hot.

At almost any mamak restaurant, kopitiam or roadside stall. Many mamak restaurants stay open late, and some are open around the clock.